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Messages - majorvices

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4801
Going Pro / "House" Yeast Strain
« on: January 25, 2013, 08:55:12 PM »
It's hard to deal with other strains because I don't have any means to propagate yeast aside from the fermentor so if I am going to brew one 15 bbl of 1.090 quad I need to start w/an existing slurry and it's not just as easy as deciding to throw in another style to grow up yeast because you need tap handles and/or labels for that beer and I don't want to waste an entire brewday making up a yeast starter.

So, if I want to add a different strain I need to either add a new flagship beer or a yeast propagation set up. For my Belgians I am actually considering adding a belgian Pale ale so that I can change the strain to what I prefer in my higher gravity Belgians.

Makes a lot of sense, and a hurdle that might be present for most new breweries. Why buy a prop. vessel when that money could go towards another fermentor/more kegs/etc.?

Plus there's the extra work of adding a brewday or at least collecting and boiling the left over runnings.

4802
I love Hopslam!

4803
Equipment and Software / chilling a 30-gal batch
« on: January 25, 2013, 05:32:40 PM »
I used to run 45 gallon batches through my Chillzilla and March pump w/no problems. I would just run over to fermentor and pitch the next AM if the water wasn't cold enough.


4804
Going Pro / "House" Yeast Strain
« on: January 25, 2013, 01:19:30 PM »
I have two strains and two different flagship beers. I make about 80% of the rest of my beers with those yeast. One is a belgian strain I use for my Wit and the other a German ale strain I use for our "schwarzbier" (made w/ale yeast.)

Basically, to answer your question, I chose the yeast that works best for my flagship beers and the styles of beers I want to brew. It is not without problems, for instance while the strain I use for the Wit works perfectly IMO for that style but it is a pain to clear in the Tripel, Dubbel and Quad.

It's hard to deal with other strains because I don't have any means to propagate yeast aside from the fermentor so if I am going to brew one 15 bbl of 1.090 quad I need to start w/an existing slurry and it's not just as easy as deciding to throw in another style to grow up yeast because you need tap handles and/or labels for that beer and I don't want to waste an entire brewday making up a yeast starter.

So, if I want to add a different strain I need to either add a new flagship beer or a yeast propagation set up. For my Belgians I am actually considering adding a belgian Pale ale so that I can change the strain to what I prefer in my higher gravity Belgians.

At some point perhaps I will contact White Labs or Wyeast or BSI and see if they can suggest or "design" me a proprietary strain but I can't afford that just yet.

If you are brewing on a large scale it isn;t the same as just bringing over your old homebrew recipes. In fact, here's another problem. I get most of my grain from Country Malts and they don't even carry some of the malts I would like to use (though they do carry most of it) but to order the couple of sacks I want that CM doesn't carry I'd have to order a pallet from Brewer's Supply Group.

And don't even get me started about hops! ;)

4805
Equipment and Software / What 10 gal fermenter?
« on: January 24, 2013, 05:52:55 PM »
I have used the 15 gallon cornies for about 8 years now. They are already plumbed and require NO modification. Just pop a hose on a gas disconnect and you have a blowoff tube. I have been praising these as a perfect solution for years now, and have only now just bought a conical for 15g batch sizes.



Wow! Those are awesome!

4806
Equipment and Software / What 10 gal fermenter?
« on: January 24, 2013, 05:51:58 PM »
Unless you have your brewery close to your conical fermentor, I recommend 5 gallon buckets for 10 gallon batches. I ferment in chest freezers in my basement and brew on my back porch. Carrying buckets down the stair is way easier than carrying carboys and I can't imagine how I would have plumbed a line to a 14 gallon carboy let alone carry it.

4807
Yeast and Fermentation / Don't make yeast starters from dry yeast? WTF?
« on: January 23, 2013, 04:07:58 PM »
If you have extra wort laying around from a previous batch, then making a starter isn't such a bad thing to do if you really want to.  But if you don't have spare wort, then keep in mind that you are blowing extra money on extract to make the yeast starter.  Dry yeast is all about high quality, less fuss and less money.  If you're going to mess around making a yeast starter, well, you're wasting your time AND money IMHO.

Theoretically, it is a bad idea since dry yeast already have their glycol reserves stored and in suspension and making a starter could cause them to blow their reserves. The idea of making a starter is to grow up enough cells. With dry yeast you can be fairly certain on the # of viable cells in the packet so a starter is not needed and could be detrimental if the starter is too small.

4808
The Pub / Pint Glass Pricing Poll
« on: January 23, 2013, 01:49:14 AM »
Yeah, you can charge all you want but if you serve them in your pub they are going to disappear  regardless I know a lot of pubs that sell glasses, but don't serve you beer in those glasses. ;).

or I should say, serve beer in plain glasses...

4809
The Pub / Pint Glass Pricing Poll
« on: January 23, 2013, 12:22:10 AM »
Yeah, you can charge all you want but if you serve them in your pub they are going to disappear  regardless I know a lot of pubs that sell glasses, but don't serve you beer in those glasses. ;).

4810
General Homebrew Discussion / Lagering question
« on: January 22, 2013, 01:32:03 AM »
The term "lager" literally means to store (and in brewing it means to store close to freezing). You will be better off aging this beer at 32 degrees (or as close as you can come to that) for a month or so in the primary or secondary or in the bottle if that is your only option.

4811
Ingredients / Gambrinus Pale Ale Malt?
« on: January 21, 2013, 06:20:01 PM »
Looking at the recipe they have Victory in there so I'm thinking about making a judgement call and just going with Thomas Fawcett MO.

4812
Ingredients / Gambrinus Pale Ale Malt?
« on: January 21, 2013, 04:47:44 PM »
Seems like I have used it before but can't recall wether I cared for it or not. We are contract brewing for a local group and they want to use a basic 2 row. Thinking about going with Rahr pale ale malt now.

4813
Ingredients / Gambrinus Pale Ale Malt?
« on: January 21, 2013, 04:33:16 PM »
Anyone ever used this before?

4814
General Homebrew Discussion / Looking for a Good Online Supply Store
« on: January 21, 2013, 03:19:43 PM »
It matters where you live, I agree. If you live in the South East I recommend www.rebelbrewer.com - that said, I've been very happy with Northern Brewer and More Beer is great when they actually have the item you want IN STOCK (and good luck with that!).

4815
The Pub / The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: January 21, 2013, 02:08:52 PM »
Yeah, I think Ray Lewis may have been a thug, but he definitely turned his life around and has been a very positive dude since then.

Bellicheat's still a cheater though! :)

I lost my pool to  the stinkin' Falcons. Knew I would but I was out of picks. :(  But at least the Pats lost! :D

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